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Home made Chicken and Noodles Recipe

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This recipe for Home made Chicken and Noodles, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken or 5 thighs (thighs make a tastier broth, but you can use the rest of the whole chicken to make a wonderful chicken cashew salad the next day or so)
2 to 3 carrots sliced about 1/2 inch thick (Scraped not peeled unless the carrots are older and the skin tough)
1 to 1-1/2 cup chopped celery (with tops)
1 Medium to large onion depending on your taste; chopped
Parsley, garlic, salt and pepper to taste
1/2 teas. Celery Seed (not salt)
1/2 to 1 teas. Poultry seasoning. More if you like a stronger sage flavor.
Chicken bouillon if needed

Directions:
Directions:
Boil chicken with the celery seeds, poultry seasoning, parsley, garlic, and salt and pepper for at least 45 minutes or until chicken is cooked. Taste broth and add bouillon if needed. Remove the chicken and let it cool. While chicken is cooling, add the carrots, celery, and onion and start cooking. As soon as the chicken is cool enough to handle, remove the meat from the bones, taking care to remove any fat and skin from the chicken. Chop into small pieces. (As small or large as you prefer.) Add meat back into vegetables and broth. Let soup cook until celery and onions are cooked through. Add noodles a few at a time keeping the soup boiling until you have the amount you want. Less noodles, you have chicken soup, more noodles with a little flour tossed in as you add the noodles, makes it a creamy chicken and noodles. (Like it even creamer? Make a white sauce and add it to the soup just before you add the noodles, not to much or you will make it too thick)

This basic chicken soup recipe can also be used to make a wonderful chicken and rice soup. You can use any rice you like the best. We use wild rice alone or with a flavorful white or brown rice mix. Add the rice after the chicken has cooked, but at least 15 minutes longer then the vegetables. Cut the chicken into small pieces and let the soup simmer until the rice and the vegetables are cooked.

You can also use this basic recipe to make chicken and dumplings.

Personal Notes:
Personal Notes:
I make a lot of chicken stews/soups. We love them, and they are a hearty meal that goes a long way, and tastes good as left overs.

 

 

 

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